Recipe Alert: Brambles “Spring” Roll
Ginger Garlic Dipping Sauce
1 Cup Soya Sauce
¼ Cup White Granulated Sugar
1 tbsp. Chili Flake
1 tbsp. Sesame Oil
1/3 Cup Rice Wine Vinegar
2 tbsp. Minced Garlic
½ Cup Packed Brown Sugar
.5 oz Whole Ginger Peeled
.5 oz Thinly Sliced Green Onion
2 tbsp. Mirin
4 0z Vermicelli rice noodles
1 Green Apple, sliced into matchsticks
1 Mango peeled and, sliced into thin strips
½ lime juice
1 avocado pitted and sliced
½ cup loosely packed basil
½ cup loosely packed mint
8 rice papers
¼ cup Microgreens (optional )
½ cup Pickled Red Cabbage ( optional)
10 small colourful edible pansies
In a small bowl, mix together soya sauce, white sugar, chili flake, sesame oil, rice wine vinegar, garlic, brown sugar, ginger, mirin and green onion until incorporated. Let sit in the fridge till ready to use!
Bring a large pot of water to a boil. Prepare the vermicelli rice noodles according to the instructions
on the package. Drain and set aside
toss the Green apple with lime and pinch of salt. Have all filling ingredients prepped and in front of you before you start rolling- noodles, mango, green apple, basil, mint, microgreens, pickled cabbage, pansies
Assemble the spring rolls:Fill a shallow glass baking dish or pie plate with 1 inch 2.5 cm warm water.
Submerge one rice paper wrapper in warm water for 15 seconds and then lay the softened wrapper
on a clean kitchen towel.Place a portion of each filing ingredient on the rice paper. Fold the bottome of
the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling.
Continue rolling and tucking the rice paper to form the spring roll. Repeat with the remaining rice papers.
Serve with Ginger Garlic Dipping Sauce.